This is a delicious vegan korma using pan fried tofu and a colourful selection of vegetables which are simmered gently in a creamy curry coconut sauce. Really simple to make as you simply blend up the sauce ingredients and then simmer the vegetables until tender. You could swap the tofu for a can of chickpeas if you prefer. You could use a bag of mixed frozen vegetables instead of fresh for speed.

Vegan Tofu Korma

Difficulty – Easy

Time 15 minutes preparation and 20 minutes cooking

Makes 4

What’s good about it?

Tofu is low in calories, but high in protein and fat. It also contains many important vitamins and minerals such as calcium, selenium, manganese and copper. It is also a good source of isoflavones which have been linked to various health benefits – heart health, bone health, menopause symptoms and reducing the risk of certain cancers. It is not however fermented and a better source of high protein soy would be tempeh.

 

  1. First make up the sauce. Simply place all the ingredients in a blender and process to form a smooth sauce.
  2. Sprinkle the cornflour on a tray or plate. Season with salt and pepper.  Toss the cubes of tofu in the cornflour to coat.
  3. Heat the oil in a large saute or frying pan. Once hot add the tofu pieces. Cook on each side for 3-4 minutes until they are golden brown. Remove from the pan.
  4. Pour the sauce into the pan with the vegetables. Simmer for 10 minutes or until the sauce has thickened and the vegetables are just tender. Season. Add the tofu pieces and warm through.
  5. Scatter over the nuts and coriander to serve

Did You Know? 

You can vary the intensity of this sauce by adding some extra chilli and smoked paprika if wished. If you can get fresh root turmeric use this for a healthier dose of curcumin – the anti-inflammatory compound naturally found in turmeric.

Sauce

1 onion, roughly chopped

3 garlic cloves

2cm piece of root ginger

1/4 tsp ground turmeric

1tbsp tomato puree

2 tomatoes, chopped

1tbsp curry powder

1tbsp garam masala

1/2 tsp each of ground cumin and coriander

Pinch of chilli powder to taste

1 x 400g can of full fat coconut milk

Pinch of stevia to taste

Curry

1tbsp coconut oil or olive oil

1 block 450g firm tofu – cut into 3-4cm cubes

2tbsp cornflour

sea salt and black pepper

4 cups of colourful vegetables – red pepper, broccoli, green beans, carrots, frozen peas, cauliflower, courgette etc

Handful of roasted and salted cashew nuts

Handful of fresh coriander chopped to garnish